sous-chef

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Experience: 3 years to less than 5 years

Tasks

Demonstrate new cooking techniques and new equipment to cooking staff

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers

Create new recipes

Instruct cooks in preparation, cooking, garnishing and presentation of food

Prepare and cook complete meals and specialty foods for events such as banquets

Supervise cooks and other kitchen staff

Health benefits

Dental plan

Health care plan

Paramedical services coverage

Vision care benefits

Work Term: Permanent

Work Language: English

Hours: 44 hours per week